Catálogo de publicaciones - revistas
Journal of Food Science
Resumen/Descripción – provisto por la editorial en inglés
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.Palabras clave – provistas por la editorial
Food chemistry; food engineering; food microbiology; sensory science; food safety; food processing a
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1997 / hasta dic. 2023 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN impreso
0022-1147
ISSN electrónico
1750-3841
Editor responsable
John Wiley & Sons, Inc. (WILEY)
País de edición
Estados Unidos
Fecha de publicación
1961-
Cobertura temática
Tabla de contenidos
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
Mahmut Ertekin; Özlem Uğurlu; Pelin Salum
; Zafer Erbay
Palabras clave: Food Science.
Pp. No disponible
Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice
Dengyu Wang; Hongchen Fan; Bing Wang; Linlin Liu; Yanguo Shi; Na Zhang
Palabras clave: Food Science.
Pp. No disponible
Partial substitution of whey protein concentrate by zein in high‐protein nutrition bars: An effective method to reduce hardening during storage
Ningxiang Yu; Jinhua Xu; Baozhu Huang; Xiaohua Nie; Yuanchao Lu; Qin Ye; Xianghe Meng
Palabras clave: Food Science.
Pp. No disponible
Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV‐C treatment
Cristina García‐Mosqueda; Abel Cerón‐García; Ma. Fabiola León‐Galván; César Ozuna; Aurelio López‐Malo; María Elena Sosa‐Morales
Palabras clave: Food Science.
Pp. No disponible
Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch
Caleb E. Wagner; Jana K. Richter; Debomitra Dey; Sean Finnie; Girish M. Ganjyal
Palabras clave: Food Science.
Pp. No disponible
Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigrees
Sophie C. Deterre; Kristen A. Jeffries; Greg McCollum; Ed Stover; Clotilde Leclair; John A. Manthey; Jinhe Bai; Elizabeth A. Baldwin; Smita Raithore; Anne Plotto
Palabras clave: Food Science.
Pp. No disponible
Application of selected neuroscientific methods in consumer sensory analysis: A review
Koushik Adhikari
Palabras clave: Food Science.
Pp. No disponible
Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças
Gabriela Fontes Alvarenga; Ana Maria de Resende Machado; Richard Bispo Barbosa; Vanuzia Rodrigues Fernandes Ferreira; Wilder Douglas Santiago; Maria Luiza Teixeira; David Lee Nelson; Maria das Graças Cardoso
Palabras clave: Food Science.
Pp. No disponible
Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures
Run Wang; Mayumi Hirabayashi; Ayumi Furuta; Takashi Okazaki; Shota Tanimoto
Palabras clave: Food Science.
Pp. No disponible
Fabrication and design of poly(
l
‐lactic acid) membrane for passive MAP packaging of
Brassica chinensis
L
Xueyan Yun; Hao Lu; Ziyi Zhou; Shuai Yuan; Yangyang Wang; Tungalag Dong
Palabras clave: Food Science.
Pp. No disponible